The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-03-26
DOMESTIC HINTS.
POTATO LEMON PUDDING.

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ounces of white sugar, two ounces Of
butter; Crate of the lemon peel with
Jumps of sugar, beat them and add to
the other ingredients; boil the potatoes
and peel them, mixing all together with
the lemon juice and two beaten eggs
bake it slightly.
Put stale bread crumbs into sauce
pan with cream, salt and pepper.
When the bread has absorbed the
cream or milk, break in few eggs and
fry as omelctte.
LITTLE LOVES.
Take quarter-pound of fresh butter
and beat it TO Il cream. Add four Ia
blespoonfuls of fine flour, two ounces of
loaf sugar, one ounce of candied peel
cut into thick slices, six sweet and six
bitter almonds blanched and cut length
wise Mix these ingredients together,
form them into rounds and bake them
in six pattypans.
LENT SOIG.
Peal and slice six large onions, six
potatoes, six carrots and four turnps;
fry them in half a pound of butter or
olive oil, and pour over them four
quarts of boiling water; toast n crust of
bread brown and hard as possible but
do not burn it, and put it in with some
celery and little turnip, and stew them
tender in the soup; tablespoonful or
so of tomato catsup improves this soup.
PARsNIP FRTrTERs.
Three large parsnips, boiled till soft,
which will require about two hours;
scrape and mash fine; p cking out all
strings and Jumps; add two beaten
eggs, two tablespoonfuls of new milk
and two of sifted flour, an even tea
spoonful of salt and quarter teaspoon
full of pepper; mix thoroughly; make
into small cakes flour them and fry
brown in butter or oil; eat with butter.
ONION SOUP.
Slice dozen mitldle-sized onions
with Glove of garlic; stew them an
hour and half over slow fire, with a
piece of butter, pour in some warm
water, seasoned with sweet herbs, and
add salt and pepper; make the whole
into a soup and serve it mixed with any
rood kind of cheese, grated.
AYOLI CATALAN RECIPE
Soak in water some crusts of Bread
and squeeze them; add TO them two
cloves of garlic chopped fine, the yolks
of eggs, salt and olive oil; beat the
whole together; cat uncooked.
CoLLoPs OF SALMON.
Cut into round pieces some thin slices
salmon, and put them into a saucepan
with butter; stew them; when done
dish them en- couronne lin crown on
the dish), with Italian sauce in the
middle.
ITALIAN SAUCE.
Put into saucepan little parsley,
a shallot, some mushrooms, and truflles,
if to be had, chopped finely, also a
piece of butter as large as walnut
warm them together; add half a glass
of white vinegar, some pepper and salt.
let all boil gently for half an hour,
etrain and add a spoonful of OIL
SALT GOLDFISH WITH WHITE SAUCE
Set i to soak as long as necessary
put it into cold water over the fire in a
vessel; when just upon boiling skim il
and take il off as soon as il boils; cover
it over and leave it thus for n quarter
of an hour; then take it out of the YES
sci and let ii drain. Put into a sauce
pan piece of butter, little flour, pep.
per and capers, celery or parsley; add
to it little milk, pour it over the fish
md serve.
COD WITH POTATOES.
Cook the fish in the same manner
and prepare il with the same sauce as
the preceding; add some potatoes boil.
ed in water with a little salt mashed.
Cod may also be eaten cold with oil and
vinegar.